I love cheesecake. I’m sort of famous (around these parts and in my own mind, at least ;) ) for my Cheesecake yogurt. It’s a keto staple food for most of you who are active in my Facebook support group.
Here is my favorite keto cheesecake that I’ve worked hard to perfect over the last year. I’ve included 3 topping variations to mix up your flavor profile. I personally make this and then freeze individual portions so that I’m not tempted to eat too much. It’s SO delicious.
I hope you and your family enjoy it!
Courtney's Favorite Cheesecake
For the Crust:
1 Cup Finely Ground Almond Flour (I use Honeyville)
½ Cup Finely Ground Cashews
3 Tbsp. Salted European Butter (I use and recommend Kerrygold)
¼ Cup Oat FIBER (I use and recommend Nu Naturals brand or Trim Healthy Mama)
1/8th tsp. Cinnamon
1-2 Tbsp. Sweetener to taste (I use and recommend THM Super Sweet)
For the Cheesecake:
2 8oz Blocks of Cream Cheese (I use and recommend Organic Valley brand) room temp.
½ Cup Sour Cream
1 Large Pastured Egg
1 tbsp. Mexican (or Pure; high quality) Vanilla Extract
½ tsp Extracts of choice (if desired): Caramel, Maple, Berry, Lemon! Etc.…
1/3 Cup Sweetener to taste (I use and recommend THM Gentle Sweet)
To make the crust, preheat your oven to 300 degrees F. Blend all crust ingredients and taste for sweetness. Press into the bottom of a spring-form pan and press down firmly. Set aside.
In a separate bowl, blend the cream cheese until totally smooth. Add in sour cream, vanilla, egg, and sweetener. Do not over beat or mix. Taste for sweetness and adjust if necessary. Pour your cheesecake batter into your crust lined spring-form pan. Bake for 35-45 minutes or until the cheesecake loses its “wobble” and you see a crack form down the middle. Remove and allow to cool completely before cutting-this is VERY necessary.
Serve with your favorite fruit sauce topping by using the Cranberry Sauce recipe in my cookbook and replacing the cranberries with your favorite berry. My favorites are strawberry, mulberry, or raspberry sauce toppings.
Also consider an amazing “turtle” variation by lightly toasting chopped pecans in a pan of salted butter, and then topping with this low carb caramel sauce and low carb hot fudge sauce from Low Carb Maven